August 22, 2005

Kacamak – Montenegrin Fatty Porridge.

By Andrew Barrow In Articles
KacamakDuring my trawl through the internet for all things Montenegrin, in support for the Mountain Valley wines post, I stumbled upon a selection of Montenegrin recipes that you may like to adapt and serve with the wines. One is ‘Pa?ticada’ (a simple beef stew) that is served with ‘makaruli’ although what ‘makaruli’ is I have no idea. There is ‘Peppers in jardum’. Twenty days of peppers soaking in lambs milk. They are insistent on the number of days.

I am none the wiser over ‘Raštan’ either. But you have to remove the hard parts for ‘Raštan a prepared on smoked joint’. The joint is pork by the way not some chard Rizla remains. Then there is ‘Smocani kacamak’ (Fatty porridge) which involves a potato and a ‘kacama?’ a special type of spoon, as pictured on what I think is a pack of ready made Kacamak. I am sure something has been lost in translation. I mean ‘Fatty porridge’ must rank Montenegro above the Finns and us Brits in culinary masterpieces!

2 Comments
  1. bonzi May 23, 2007

    Heh, a lot has been lost in translation :) I am from Croatia, but know something about our neighbors’ cuisine:
    “Kaçamak” is not a type of spoon, but simply boiled corn meal. :)
    To describe “Pašticada” as “simple beef stew” is almost insulting. A choice piece of meat is spiked with smoked bacon and garlic, then marinated overnight in red wine vinegar-based marinade. It is then quickly seared on almost smoking olive oil to seal the surface, then broiled. Ingredients of sauce include local port-like wine, root vegetables and prunes, to mention just few. “Makaruli” are good old macaroni, but in anything approaching canonical form the dish is served with home made potato gnocchi.
    “Raštan” is probably what is called “raštika” in Dalmatia: very green, very tough and slightly bitter variety of collard greens (itself a cultivar of cabbage). It is usually boiled with “kaštradina”, smoked, salted and cured mutton (ideally, meat of castrated young ram).
    Cheers!

  2. Gokhan October 1, 2007

    My grand-grandmother was an Adiga from Caucasus and she lived in Turkey. She used to cook Kaçamak herself. I don’t think it’s a Montenegrin or Dalmatian dish…

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